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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 x Rainbow trout - (12 ounce ea) gutted, head on, pin bones removed
- Â Â Flour for dredging
- 3 Tbsp. Butter cut in small cubes
- 1 x Lemon split
- 1 x Lemon cut free of skin
- Â Â and pith, with supremes removed
- 1 tsp Capers rinsed
- 1 tsp Minced parsley
- 20 x Half-inch cubes of white bread toasted
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Direcciones
- Heat oil in a large skillet. Season and dredge the trout in the flour, shaking off the excess. Place the trout, flesh side down in the pan, cook for 2 min, flip and cook for 2 more min. Remove and place on a plate and keep hot.
- To the same skillet, add in the butter. It will begin to brown and foam. Squeeze in the juice from the split lemon, gently shake the pan to incorporate the juices. Remove from the heat, add in capers, parsley, and bread cubes. Season with salt and pepper, and pour atop the trout and serve.
- This recipe yields 2 servings.
- NOTES : What are we to do with the second lemon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 2 servings | |
| Calories 316 | |
| Calories from Fat 286 | 91% |
| Total Fat 32.37g | 40% |
| Saturated Fat 13.26g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 176mg | 7% |
| Potassium 158mg | 5% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.41g | 0% |
| Protein 6.32g | 10% |
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